Pheasant Egg/Potato/Asparagus

This dish uses pink fir potatoes: we boil them, and then sous vide, and steam them in the oven for a couple of hours at 100°c. This stops the starch from coming out and creates a very floury, fluffy potato. There’s also poached pheasant egg, and asparagus which has been diced, wild garlic flowers and really good parmesan cheese. The idea is that when the egg yolk splits it combines the dish together, to become a really luxurious mashed potato.